Description
Tender baked chicken meatballs laced with creamy ricotta and bright spinach, lightly seasoned and perfect for weeknight dinners, meal prep, or entertaining. Moist interior, golden exterior, and a gentle Mediterranean flair.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup whole milk ricotta cheese
- 2 cups fresh spinach, chopped and lightly sautéed (or well-drained thawed frozen spinach)
- 1 large egg
- 1 cup breadcrumbs (or panko)
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup finely chopped onion
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing and greasing)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet, heat the olive oil over medium heat, sauté the chopped onion until translucent, add the minced garlic and sauté 30 seconds, then add the chopped spinach and cook until wilted. Drain any excess liquid and let cool slightly.
- In a large mixing bowl, gently combine the ground chicken, ricotta, cooled spinach mixture, egg, breadcrumbs, Parmesan, parsley, salt, and pepper until just incorporated. Avoid overmixing to keep the meatballs tender.
- Chill the mixture in the refrigerator for 10 to 15 minutes to firm up for easier shaping.
- Using a cookie scoop or spoon, shape the mixture into evenly sized meatballs and place them on the prepared baking sheet. Lightly grease the parchment with a bit of olive oil if desired.
- Bake in the preheated oven for 20 to 25 minutes, or until the meatballs are golden and reach an internal temperature of 165°F (74°C).
- Let the meatballs rest 5 minutes after baking to settle juices.
- Serve warm with your choice of sauce or sides, or store according to the storage instructions.
Notes
- Drain ricotta if watery: If your ricotta seems wet, drain briefly in a fine sieve to avoid a too-soft mixture.
- Test seasoning: Fry a small patty to test seasoning before shaping the whole batch.
- Chill for easier shaping: A short rest in the fridge makes scooping and shaping neater.
- Use a thermometer: Cook to an internal temperature of 165°F (74°C) for safety and best texture.
Nutrition
- Serving Size: Approximately 3 meatballs (about 150 g)
- Calories: 280
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 110 mg
Keywords: chicken meatballs, ricotta, spinach, baked meatballs, healthy dinner, weeknight recipe, make-ahead, family friendly